In a medium saucepan, combine the rinsed rice, coconut milk, minced garlic, sea salt, allspice, cayenne pepper, and an equal amount of reserved pineapple juice and water. Stir well and bring to a boil.

Cover the saucepan, reduce heat to low, and simmer for 15-20 minutes until the rice absorbs all the liquid. Let it sit covered for a few minutes.

In a large skillet, heat butter or olive oil over medium. Add diced bell peppers and onions, sauté for 2-3 minutes until just softened.

Remove from heat, mix in drained pineapple tidbits and chopped green chiles. Stir to blend flavors.

Add the fluffy rice to the skillet with vegetables and toss gently to combine thoroughly.

Stir in chopped cilantro, adjusting seasoning as necessary. Serve warm as a side or light main dish.